*  Exported from  MasterCook II  *

                    Sauteed Fiddleheads with Pancetta

Recipe By     : A Well Seasoned Appetite
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Ham
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          fiddleheads, trimmed and cleaned -- * see note
     1/2  pound         pancetta -- cut into 1/4" dice
                        kosher salt and freshly ground pepper -- to taste

Bring a pot of lightly salted water to a boil.  Add the fiddleheads and
blanch for 5 minutes.  Drain.  Place the pancetta in a large skillet over
medium heat and fry until browned.  Add the fiddleheads and saute for 2
minutes.  Season with salt and pepper.  Divide among 4 plates and serve
immediately.

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NOTES : In the introduction to the "As Life Unfurls" section, Molly O'Neil
wrote: "Delicate and changeable as they are, fiddleheads should not be
misconstrued as low maintenance.  Their fibrous stems need to be snipped and
the tight fronds must then be soaked and soaked again to wash away the tawny
parchment shreds that protect each strand from the cold.  The tight coils
then need to be cooked, most gently."